These White Chocolate–Apricot Butter Cookies can be made a week in advance and frozen in an airtight container. Place parchment paper or waxed paper between layers. Let thaw before serving.
White Chocolate–Apricot Butter Cookies
Yield: 55 cookies • Preparation: 25 minutes • Bake: 8 minutes per batch
Ingredients
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup salted butter, softened
- ¼ cup plus 2 tablespoons firmly packed light brown sugar
- ¼ cup plus 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg
- ½ cup finely chopped dried apricots
- ½ cup finely chopped white chocolate, such as Ghirardelli
Instructions
- Preheat oven to 375°.
- Line 2 rimmed baking sheets with parchment paper. Set aside.
- In a medium bowl, combine flour, baking soda, and salt, whisking well. Set aside.
- In a large bowl, beat butter, sugars, and vanilla extract at medium speed with an electric mixer until light and fluffy. Add egg, beating to combine. Add flour mixture, beating just until blended. Add apricots and white chocolate, stirring to incorporate.
- Using a levered 1-teaspoon scoop, drop dough 2 inches apart onto prepared baking sheets.
- Bake until edges of cookies are golden brown, approximately 8 minutes per batch. Transfer cookies to wire cooling racks, and let cool completely. Store in an airtight container.
From TeaTime, March/April 2014
The flavor of the white chocolate-apricot butter cookies is amazing! But help! I’m either doing something wrong, or the recipe is amiss. The first batch, the cookies were flatter than a pancake.
So, the second batch, I chilled the dough thinking that maybe it was too warm. It helped a little, but they are still not as thick as the picture shown with the recipe.. I’m an experienced baker — over 40 years — so I know how to cream butter and sugar, so I don’t believe that’s the issue. Any other possibilities or suggestions you can provide, I would be very appreciative! Thanks and have a great day.